Soups and Stews – TasteFood

Chicken, Curries, gluten-free, Main Course, one-pot, Soups and Stews

Curried Chicken Stew

A curried holiday time-out

Do you need a holiday time-out? When we are in the eye of the storm, a.k.a. the lull between December and New Year celebrations, it helps to step off the conveyor belt of planning, cooking, baking, and entertaining. Take a break and fix up something easy, healthy, and decidedly (not) holiday inspired. Make a fragrant warming curry and call it a culinary break.

I use the term “curry” loosely since this recipe is hardly authentic. An authentic curry consists of a mountain of whole spices and aromatics, carefully and lovingly toasted, ground, sautéed, and coaxed to create a potent paste that forms the base of a stew which simmers for an ample amount of time to infuse its flavor. (I highly recommend doing this, by the way, but suggest you wait until after the holidays.)

This yellow curry rendition gets its name thanks to a generous short-cut dump of curry powder into the soup, which in the category of quick meals does the trick. It’s a healthy soup, brimming with vegetables and thickened with coconut milk, and it’s a one-pot wonder, prepared in about 30 minutes. During a month of roasts, bakes, sauces, and icings, this soup is a spicy and refreshing hiatus, guaranteed to warm and restore before you get back to the business of any holiday festivities.

Curried Chicken Stew

Active Time: about 35 minutes
Total Time: about 35 minutes
Serves 4 to 6

2 tablespoons extra-virgin olive oil, divided
1 to 1 1/4 pounds chicken breast or thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, chopped
1 large carrot, sliced 1/4–inch thick
1 medium red bell pepper, seeded, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced or pushed through a press
1 tablespoon finely grated peeled fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk (not light)
2 cups coarsely chopped curly green kale, Tuscan kale, or spinach leaves (tough stems removed)
1/4 cup fresh cilantro leaves plus more for garnish
1 red or green jalapeño pepper, thinly sliced

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook over medium heat until the chicken colors on all sides, 3 to 4 minutes, turning as needed. Remove the chicken from the pot and set aside on a plate. (The chicken will not be fully cooked at this point. It will continue to cook when added to the stew.)

2. Add 1 tablespoon oil and the onion to the same pot. Sauté over medium heat until the onion softens, about 2 minutes. Add the carrot and peppers and sauté until the carrot brightens in color and the peppers begin to soften, about 3 minutes more. Add the garlic and ginger and sauté until fragrant, 15 to 30 seconds. Add the curry powder, cumin, and coriander, stirring to coat the vegetables and lightly toast the spices for about 15 seconds. Pour in the tomatoes, coconut milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low until the vegetables are tender, 15 to 20 minutes, stirring occasionally and breaking up the tomatoes with a wooden spoon.

3. Return the chicken to the pot and stir in the kale or spinach. Continue to simmer until the chicken is thoroughly cooked through and the leaves wilt, about 5 minutes more. Stir in the 1/4 cup cilantro and taste for seasoning.

4. Ladle the curry into bowls. Garnish with additional cilantro and the jalapeño slices.

gluten-free, Main Course, Meat, Soups and Stews, Winter

Beef Stew with a Splash of Irish

Featuredby Lynda Balslev1 Comment

A Simple Stew with Big Flavor

Here is something for your winter dinner rotation: Chunky vegetables and slow-cooked beef swimming in a stock of beef and beer. This hearty no-nonsense beef stew is a must-have for a dreary winter night, and with St. Patrick’s Day around the corner, you can dump a bottle of Guinness into the stock and call it Irish. And, while this stew is indeed simple and humble in ingredients, there are a couple of important steps you can take when making this recipe that will reward you with deep flavor.

The first step, as with many meat stews and braises, is to take the time to sear the meat well before braising. Searing the meat caramelizes its natural sugars and forms a crust, which adds rich meaty flavor to the stock. And note that searing does not mean a quick color and flip. It means taking the time to thoroughly brown the meat well on all sides, which can take up to 8 minutes. Also, do not overcrowd the pan with all of the meat at once when searing. Crowding will steam the meat and prevent the desired browning, so be patient and divide the meat into batches to sear.

Second, while you can certainly make and serve this stew in one day, it will taste even better if you make the stew a day in advance of eating. I know, I know, waiting is a big ask, but the flavors will continue to meld and develop when the stew is refrigerated overnight. Not only that, by refrigerating the stew ahead, the next day you will find that the fat has risen to the top and solidified, so it can be lifted off with ease and discarded, leaving you with a pristine stock.

So, go ahead and treat yourself to this warm and comforting stew, and while you’re at it, why not make a double batch? Any leftovers can be frozen for up to one month. It’s guaranteed to taste good.

Simple Beef Stew

Active Time: 30 minutes
Total Time: 3 1/2 hours
Serves 4 to 6

2 1/2 pounds beef chuck, excess fat trimmed, cut into 1-inch pieces
Salt
Freshly ground black pepper
3 tablespoons olive oil , divided
1 large shallot, finely chopped, about 1/4 cup
3 cloves garlic, chopped
1 1/2 cups dark beer, such as Porter or Stout, divided
1/4 cup tomato paste
3 cups beef or chicken stock
1 bay leaf
1 tablespoon brown sugar
1 teaspoon dried thyme
2 large carrots, sliced 1/4-inch thick
2 medium Yukon gold potatoes, cut into 1-inch chunks
1 large yellow onion, cut into 1-inch chunks

1. Preheat the oven to 325°F. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and sauté until soft, about 2 minutes. Add the garlic and sauté until fragrant, about 30 seconds more. Add 1/4 cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the remaining 1 cup beer, the stock, bay leaf, sugar, thyme, 1/2 teaspoon salt, and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, 2 to 2 1/2 hours, stirring occasionally.
5. While the meat is cooking heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and onions and lightly season with salt. Sauté until the vegetables begin to soften without browning, 4 to 5 minutes.
6. Add the carrots, onions, and the potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, 30 to 40 minutes, stirring occasionally.
7. Serve warm ladled into bowls.

Asian, Chicken, gluten-free, Main Course, Soups and Stews

Khao Poon: Chicken, Red Curry, and Lemongrass Soup

Featuredby Lynda Balslev6 Comments

Dip into this Lao soup for a winter escape:

Are you feeling the winter doldrums? January can be a blue time, post-holidays, when the dust settles and winter stretches ahead. It’s tempting to daydream about far-flung escapes to steamy destinations, away from the cold, snow, and darkness. Reality, of course, keeps us home for many practical reasons. So, as the saying goes, instead of cursing the dark, it’s time to light a candle – or in this case, the stove. If we can’t travel away, then we can bring the taste of travel home to our kitchen.

This is a perfect bowl for a winter day. Khao Poon is a traditional Lao soup with red curry and rice noodles, fragrant with lemongrass and coconut. It’s light, spicy, and aromatic, finished with a shower of fresh herbs, bean sprouts, and chiles to create a meal in a bowl. Chicken is frequently added, but it’s wonderfully flexible with proteins, including pork and fish, as well as tofu for a vegetarian option. And, if that’s not enough to lift your spirits, Khao Poon is a traditional celebratory soup served at Lao weddings and other festive events. So dig in to your bowl and vicariously join the party.

Chicken, Red Curry, and Lemongrass Soup with Rice Noodles

Serves 4 to 6
Active Time: 30 minutes
Total Time: 30 minutes

8 ounces rice vermicelli noodles
1 pound chicken thighs, cut into chunky bite-size pieces
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 large shallot, finely chopped, about 1/4 cup
3 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger
3 tablespoons prepared Thai red curry paste, or more to taste
1 teaspoon ground coriander
4 to 6 cups chicken broth
1 stalk lemon grass, cut into 3 to 4-inch pieces, lightly smashed
1 (15-ounce) can light coconut milk
1 tablespoon fresh lime juice
1 tablespoon brown sugar
2 teaspoons fish sauce
2 teaspoons Asian hot sauce, such as Sriracha
2 cups bean sprouts
1 cup packed cilantro leaves and tender stems
1 red jalapeño or hot chile pepper, sliced (optional)

1. Cook the noodles according to the package instructions. Drain and rinse under cold water and set aside.
2. While the noodles are cooking, heat the oil in a soup pot. Season the chicken with salt and pepper and add to the pot, without overcrowding. Cook until colored on all sides, then transfer to a plate with a slotted spoon (the chicken will continue to cook later in the soup).
3. Pour off all but 1 tablespoon oil from the pot. Add the shallot and sauté until softened, 2 to 3 minutes. Add the garlic and ginger and sauté until fragrant, about 30 seconds, then stir in the curry paste and coriander and cook until fragrant, about 1 minute more. Whisk in 4 cups chicken stock and lemongrass. Taste the stock, and if you prefer a spicier soup, whisk in 1 to 2 more tablespoons of the curry paste.
4. Return the chicken to the pot and simmer for 10 minutes. Add the coconut milk, lime juice, sugar, fish sauce, and hot sauce. Taste for seasoning. At this point you can dilute the stock with more chicken stock if desired. Bring to a boil and simmer until the soup is heated through.
5. Divide the rice noodles between serving bowls. Ladle the soup over the noodles. Garnish with the bean sprouts, cilantro, and red chiles. Serve with lime wedges and additional hot sauce.

Fish and Shellfish, Soups and Stews

Smoky Salmon and Spinach Chowder

June 22, 2020June 22, 2020by Lynda Balslev

A Veggie-full Summer Chowder

Yes, you can eat warm soup in the summer – especially when it’s chowder. Clam and fish chowders go hand in hand with sunshine and the seashore. While clam chowder is always a favorite, I prefer to make fish chowders, loaded with chunky fish swimming in a smoky, creamy broth.

When making a fish chowder, always choose a firm-fleshed fish, which will hold its shape when cooking in the soup. Delicate, flat filets will flake and dissolve in the broth. While halibut, sea bass, and cod are always good options, I prefer salmon. Salmon’s buttery-rich flesh complements the creamy stock, and when possible, I’ll combine chunks of warm-smoked salmon with fresh salmon. Warm-smoked salmon adds the salty, smoky note essential to a deeply flavorful chowder (this is often achieved with bacon in clam chowders), and has a dry and firm consistency, unlike cold-smoked salmon, which is soft and slippery. Potatoes are another key ingredient, adding thickening starch and substance. And while you can certainly stop there, I encourage adding additional vegetables, such as leafy greens and crucifers, such as cauliflower or broccoli. Then you can pat yourself on the back and call your bowl of chowder a complete meal.

If you’re skeptical about the extra veggies, don’t worry – the creamy, robust chowder can handle them. In fact, vegetables add a welcome earthiness to the rich soup and balance its creaminess. If you are cauliflower-averse, feel free to omit it and add more spinach. Be sure to taste for seasoning when the soup is finished. Depending on the saltiness of the smoked salmon you may need more salt, and don’t (ever) skimp on the freshly ground black pepper.

Salmon and Spinach Chowder

Active Time: 35 minutes
Total Time: 35 minutes
Serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, chopped, about 1 cup
2 tablespoons all-purpose flour
4 cups water
2 medium Yukon gold potatoes, cut into bite-sized pieces (peeling optional – I like keeping the skin on)
1 1/2 cups bite-sized cauliflower florets
1 cup heavy cream
1/2 teaspoon Tabasco, or more to taste
1/2 teaspoon sweet paprika
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1 pound salmon filet, skin and pin-bones removed, cut in 3/4-inch chunks
1/2 pound hot-smoked salmon filet, skin and pin-bones removed, broken into bite-size chunks
1 large handful baby spinach leaves
Fresh dill for garnish

Heat the oil and melt the butter in a large pot over medium heat. Add the onion and sauté until softened without coloring, 2 to 3 minutes. Add the flour and cook until slightly toasty in aroma, 1 to 2 minutes, stirring constantly.
Pour in the water and whisk to blend. Add the potatoes and cauliflower. The vegetables should be submerged in the soup. If not, add more water to cover. Bring to a boil, partially cover the pot, and simmer until the vegetables are tender, 15 to 20 minutes. Stir in the cream, Tabasco, paprika, salt, and black pepper.
Add the fresh and smoked salmon and simmer until the fresh salmon is cooked, 4 to 6 minutes. Stir in the spinach and simmer until just wilted, 30 seconds to 1 minute. Taste for seasoning.
Ladle into soup bowls and garnish with dill. Serve immediately.

gluten-free, Main Course, Soups and Stews

Irish Beef Stew

March 3, 2020March 3, 2020by Lynda Balslev

Add a splash of Guinness to your beef stew and call it Irish. Just save some to drink.

This no-nonsense, comforting beef stew is guaranteed to warm you, whether you’re Irish or not. As most stews go, it’s a humble and forgiving recipe. Cubes of beef slow-cook and braise to melting tenderness in a meaty broth, brightened by tomato and fortified with a generous glug of stout beer. The stout makes its mark in the stew with its sweet and malty notes of chocolate and coffee, adding depth and richness to the simple beef stock. Stout has a hoppy bitterness, so you need only add 8 ounces to the recipe for effect – which conveniently provides leftovers for drinking while you cook. This stew is also swimming with chunky root vegetables, which add earthy sweetness and round out the beefy component, permitting you to call this a one-dish meal, vegetables and all.

You can make this stew in one day, but if you have time and can plan ahead, I encourage you to make it the day before and chill it overnight. Not only does this allow the flavors to meld and develop, the fat will also have time to rise and solidify on the stew. The next day you can simply lift off and discard the collected fat. Feel free to add your favorite root vegetables to the stew. I always include carrots, and then add a combination of celery root, parsnip, and/or rutabaga.

Irish Beef and Guinness Stew

Active Time: 30 minutes
Total Time: 3 1/2 to 4 hours
Serves 6

2 tablespoons olive oil, divided
3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
Salt
Freshly ground black pepper
1 medium onion, chopped
4 cloves garlic, chopped
1 cup stout beer, such as Guinness
1/3 cup tomato paste
3 cups beef (or chicken) stock
2 teaspoons dried thyme
2 bay leaves
2 carrots, sliced 1/4-inch thick
1 1/2 pounds root vegetables, such as rutabaga, parsnip, celery root, peeled and cut into 3/4-inch chunks

1. Preheat the oven to 300°F.

2. Heat 1 tablespoon oil over medium-high heat in a Dutch oven or ovenproof pot with a lid. Season the beef all over with salt and pepper. In batches, brown the beef on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with the remaining beef.

3. Add the onion to the pot and sauté until soft, scraping up any brown, 2 to 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the beer and bring to a simmer, and then add the tomato paste, sand stir to blend.

4. Return the beef and any accumulated juices to the pot, and then add the stock, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover.

5. Bring the liquid to a boil and then turn off the heat. Cover the pot, transfer to the oven, and cook until the meat is tender but not falling apart, 2 to 2 1/2 hours, stirring occasionally. (The meat will continue to cook once the vegetables have been added.) Remove from the oven.

(At this point, the stock may be refrigerated. Let the stew cool slightly, then cover and refrigerate overnight. The next day, remove from the stew from the refrigerator at least 1 1/2 hours before serving and heat the oven to 300°F. Remove and discard any accumulated fat from the surface and gently reheat the stew in the oven before proceeding with the next step.)

6. While the stew is cooking (or reheating) heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and root vegetables and lightly season with salt. Sauté the vegetables until they brighten in color and are crisp-tender, 3 to 4 minutes.

7. Add the vegetables to the stew. Return the pot to the oven and cook, partially covered, until the meat is fork-tender and the sauce is slightly reduced, about 1 more hour, stirring occasionally. Remove the stew from the oven and taste for seasoning. Serve hot with mashed potatoes.

Asian, Condiment, gluten-free, Main Course, one-pot, Soups and Stews, Vegetarian

Improvised Ma Po Tofu

February 18, 2020February 18, 2020by Lynda Balslev

Feed the craving for homemade Ma Po Tofu with this fast and easy recipe:

I call this soup Improvised Ma Po Tofu, because, when the craving strikes, and you have no intention to shop for specialty ingredients on a frigid Sunday night in your PJs, you improvise. For this soup, I used a David Tanis recipe in the New York Times as a template and dabbled with the ingredients I had, while adding extra smidges of this and that to ramp up the flavor and spice to my taste.

With that said – and in the spirit of planning ahead – I recommend preparing yourself for any future nocturnal cravings with two Asian condiments I relied on for this recipe. These ingredients add lip-smacking flavor to a smattering of dishes, Asian or otherwise. They also have a long shelf life and can easily be tucked away in your refrigerator, so they are worth the effort to purchase.

The first condiment I recommend is gojuchang. It’s a Korean fermented hot chili paste, which adds a smoky kick of heat, mild glutinous-rice sweetness, and that elusive umami flavor to sauces, marinades, and soups that makes them positively addicting.

Another useful ingredient is fermented black bean and garlic sauce, which has a murky, almost meaty quality that adds depth and savory flavor to stir-frys and marinades. Both of these staples can be found in most well-stocked supermarkets or in specialty shops, and they can be stored in your refrigerator for up to a year.

And while we’re talking about cravings, I’ll add that once the ingredients for this soup are assembled, you can whip it up in a matter of minutes. This is a close to instant gratification you can find on a PJ-clad wintry Sunday night.

Ma Po Tofu

Active Time: 10 minutes
Total Time: 25 minutes
Serves 2 to 4

1 ounce dried Porcini mushrooms
1 tablespoon canola oil
1 large red jalapeño chile, seeded, chopped
2 tablespoons fermented hot chili paste, such as gojuchang
1 tablespoon fermented black bean and garlic sauce
2 tablespoons grated fresh peeled ginger
1 large garlic clove, minced
1 cup plus 3 tablespoons chicken or mushroom stock
2 tablespoons soy sauce or tamari
1 tablespoon toasted sesame oil
15 ounces semi-firm tofu, patted dry, cut into 1/2-inch cubes
1 tablespoon cornstarch
1 to 2 teaspoons sugar, optional
4 scallions, white and green parts thinly sliced

1. Bring 1 1/2 cups water to a simmer in a small saucepan. Turn off the heat, add the mushrooms, and let steep for 15 minutes.
2. Heat the oil in a skillet or wok over medium-high heat. Add the chile, fermented chili paste, and black bean sauce and cook, stirring, until fragrant, about 1 minute. Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and water to the wok. Stir in the 1 cup stock, soy sauce, and sesame oil. Slide the tofu into the soup, reduce the heat to medium.
3. Whisk the 1 tablespoon cornstarch with the remaining 3 tablespoons stock. Stir into the soup and simmer until the soup is hot. Taste for seasoning and add sugar, if desired. Stir in the scallions and serve.

Asian, Fish and Shellfish, gluten-free, Main Course, one-pot, Soups and Stews

30 Minute Coconut Shrimp Curry

January 7, 2020January 9, 2020by Lynda Balslev4 Comments

Greet January head-on with a steaming, aromatic bowl of coconut shrimp curry:

Satisfying soups and stews heady with spice, spark the senses and hint of sunny far-flung destinations. You might call it escapism, but I can’t think of a better way to embrace winter. This curry is rich, bright, and potent with flavor. It’s also easy to make and extremely versatile. You can add additional vegetables to the stew, such as carrot and cauliflower. A squeeze of lime juice is essential to brightening the broth with a kick of acidity. Best of all, this dish can be prepared in 30 minutes – which leaves you just enough time to cook some rice.

Coconut Shrimp Curry

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

1 tablespoon olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 green jalapeño pepper, stemmed and seeded, finely chopped
2 tablespoons grated fresh peeled ginger
1 1/2 tablespoons curry powder
1 (28-ounce) can chopped Italian plum tomatoes
1 1/2 cups coconut milk
1 medium zucchini, quartered lengthwise, each quarter sliced in 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/4 cup chopped fresh cilantro, plus extra for garnish
1 tablespoon fresh lime juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons brown sugar (optional)
Cooked basmati rice for serving
Lime wedges for serving

1. Heat the oil in deep skillet or soup pot over medium heat. Add the onion and sauté until soft, about 3 minutes. Add the garlic, jalapeño, and ginger and sauté until fragrant, about 1 minute. Stir in the curry powder and continue to cook until fragrant, about 1 minute more.
2. Add the tomatoes, coconut milk, and zucchini. Bring to a boil and simmer until the vegetables are tender, 10 to 12 minutes. Stir in the shrimp and cook until they turn pink and are just cooked through, 5 to 7 minutes.
3. Stir in the 1/4 cup cilantro, the lime juice, salt, and black pepper and taste for seasoning. If desired, add 1 to 2 teaspoons brown sugar to balance the flavor.
4. Ladle into bowls with cooked basmati rice. Garnish with additional cilantro and serve with lime wedges.

gluten-free, Main Course, one-pot, Pork, Soups and Stews, Winter

Pork Stew with Prunes and Armagnac

December 9, 2019December 9, 2019by Lynda Balslev4 Comments

’Tis the season for Armagnac – in your food as well as your glass:

In this window of time between Thanksgiving turkey and Christmas excess, take a break from fancy feasts and indulge in a robust and rustic one-pot meal. This wine and brandy-laced stew is guaranteed to warm you in the cold weather. After all, while libations are certainly for sipping, don’t overlook their power to enhance flavor in food, such this pork and prune stew fortified with Armagnac. If this recipe doesn’t warm you, I’m not sure what will.

Armagnac is a brandy produced in the southwestern region of France. Like cognac, Armagnac is derived from grapes – but the difference veers from there. While cognac is twice distilled, yielding a smoother pour, Armagnac is distilled only once, which lends more nuance and character to its flavor. And while this certainly makes for intriguing and wonderful sipping, it also adds delightful complexity to soups, stews, sauces – even desserts.

In this recipe, Armagnac teams up with luscious prunes and pork to create a rich and homey stew perfumed with juniper and rosemary. Just remember to pour yourself a splash to enjoy while you are preparing the meal.

Pork Stew with Prunes and Armagnac

Active Time: 30 minutes
Total Time: 3 to 3 1/2 hours, plus steeping time
Serves 6

20 prunes, pitted
1/2 cup Armagnac brandy
3 pounds pork shoulder, excess fat trimmed, meat cut into 1 ½ -inch chunks
Salt
Freshly ground black pepper
2 tablespoons olive oil
2 ounces bacon, coarsely chopped
2 large carrots, chopped
3 medium shallots, chopped
3 garlic cloves, chopped
1 bottle full-bodied red wine
1 cup high quality beef stock
1 bouquet garni: 4 juniper berries, 3 rosemary sprigs, 2 thyme sprigs, and 2 bay leaves wrapped in cheesecloth and tied with a kitchen string

1. Combine the prunes and Armagnac in a bowl and let stand at least 1 hour.
2. Preheat the oven to 325°F.
3. Season the pork on all sides with salt and pepper. Heat the olive oil over medium-high heat in a Dutch oven or oven-proof pot with a lid. Add the pork in batches, without overcrowding, and brown on all sides. Transfer to a bowl and repeat with the remaining pork.
4. Pour off all but 1 tablespoon pork fat from the pan. Add the bacon and sauté until its fat renders. Add the carrots and onion and sauté until the onions soften and the carrots are crisp tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute.
5. Return the pork and any accumulated juices to the pan. Add the prunes and Armagnac, the wine, bouquet garni, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, and then reduce the heat to a simmer. Cover the pan, transfer to the oven, and cook until the meat is very tender, 2 1/2 to 3 hours, stirring once every hour or so.
6. Remove the stew from the oven, discard the bouquet garni, and taste for seasoning. Serve with mashed potatoes, polenta, or crusty bread.
(The stew may be prepared up to two days in advance. Warm over low heat or in a 300°F oven before serving.)

Appetizers, entertaining, gluten-free, holiday, Main Course, one-pot, Soups and Stews, Thanksgiving

Roasted Butternut Squash Soup

October 22, 2019October 22, 2019by Lynda Balslev1 Comment

Butternut squash mingles with its fall friends in this festive soup:

There is something magical about roasted butternut squash. Its brilliant orange flesh softens into buttery squidginess, and when roasted, its natural sugars are coaxed out and gently caramelized, accentuating the squash’s inherent nutty flavor. It’s hard to believe something so rich and sugary can be loaded with nutrients and beta-carotene, but so it is. One cup of butternut squash provides a health nut’s worth of Vitamins A and C, as well as a robust shot of potassium, manganese and fiber. In this recipe, roasted butternut squash mingles with its fall buddies – apples, cider, and loads of warming spices – yielding an essential autumn soup. Serve it as a starter to any meal, or dress it up in little shot glasses as a fancy soup starter when hosting a crowd. It’s a great way to kick off the holiday season.

Curried Butternut Squash and Apple Soup

Active Time: 40 minutes
Total Time: 1 hour and 30 minutes
Makes 4 to 6 large bowl servings or 16 to 18 small appetizer shots, depending on size of glass

1 medium butternut squash, about 2 pounds
Extra-virgin olive oil
1 large onion, finely chopped
1 large Granny Smith apple, peeled, cored, diced
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne, or to taste
3 cups chicken stock (or vegetable for vegetarian option)
1 cup apple cider
1 tablespoon light brown sugar
1 to 2 teaspoons salt, to taste
1/2 teaspoon freshly ground black pepper

1. Heat the oven to 375°F. Cut the squash in half lengthwise and scoop out the seeds. Lightly brush the exposed flesh with olive oil. Place squash, cut-side-down, on a rimmed baking sheet. Bake until the flesh is fork tender, 50 to 60 minutes. Remove from oven and cool slightly. When cool enough to handle, scoop out the flesh and set aside.
2. Heat 1 tablespoon oil in a large pot over medium heat. Add the onions and cook until softened without coloring, 3 to 4 minutes, stirring frequently. Add the apple, curry powder, cumin, coriander and cayenne. Cook until fragrant, about 1 minute, stirring constantly. Add the roasted squash and chicken stock. (There should be just enough stock to cover the squash and apples. If needed, add additional stock to cover). Bring to a boil, then reduce the heat, cover the pot, and simmer until the apples are very soft, about 20 minutes.
3. Carefully purée the soup in batches in a food processor (or with an immersion blender). Return the soup to the pot and stir in the apple cider, brown sugar, salt and pepper. Warm thoroughly over medium-low heat and taste for seasoning. Serve warm, garnished with a small spoonful of crème fraîche or sour cream if desired.

gluten-free, Main Course, one-pot, Soups and Stews, Uncategorized

Chicken Tortilla Soup with Corn and Black Beans

October 8, 2019October 8, 2019by Lynda Balslev1 Comment

Rely on your leftovers for this warming Chicken Tortilla Soup

My inspiration for making soup is often a convergence of too many vegetables in the refrigerator combined with leftovers from a roast chicken dinner. This recipe is not an authentic tortilla soup, as I managed to empty most of the contents of my veggie drawer into it. It’s chock-a-block full of corn, beans, zucchini and peppers, simmered with a few must-have aromatics (onion and garlic) and pantry staples (canned Italian plum tomatoes and black beans). I spiced up the stock with warming southwestern spices in defiance of the dreary drizzle outside, and finished the soup with a shower of shattered tortilla chips, which happened to be leftover remnants in the bottom of their bag – too small for swiping through a bowl of salsa. Leftovers never tasted so good.

If you don’t have leftover chicken on hand, a store bought rotisserie chicken and packaged stock will do the trick. Season and spice the soup to your taste. Ideally it should have a little heat, but since our family is divided on what constitutes “spicy,” I pass a bottle of hot sauce around the table so everyone can fire up the soup to their taste. This soup is meant to be thick. More chicken stock may be added for a soupier consistency

Chicken Tortilla Soup

Active Time: 30 minutes
Total Time: 30 minutes
Serves 6

1 tablespoon olive oil
1 medium yellow onion, chopped
1 poblano pepper, stemmed and seeded, diced
1 sweet red pepper, stemmed and seeded, diced
1 jalapeño pepper, stemmed and seeded, finely chopped
3 garlic cloves, minced
1 small zucchini, cut into 1/2 inch pieces
4 cups chicken stock
1 (28-ounce) can Italian plum tomatoes, with juice
1/4 cup tomato paste
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
1/8 teaspoon cloves
3/4 pound shredded cooked chicken
1 cup fresh corn kernels (or defrosted frozen)
1 cup cooked black beans
1 to 2 teaspoons brown sugar (optional)
1/4 cup cilantro leaves, chopped
Tortilla chips, broken in pieces, for garnish

1. Heat the oil in a soup pot over medium heat. Add the onion and sauté until softened, 2 to 3 minutes. Add the peppers and sauté until crisp tender, about 2 minutes. Stir in the garlic and zucchini and sauté briefly, about 1 minute.
2. Add the chicken stock, plum tomatoes with juice, tomato paste, cumin, coriander, salt, pepper, cayenne, and cloves. Bring to a boil, and then reduce the heat and simmer, partially covered, for 20 minutes.
3. Stir in the chicken, corn, and beans. Simmer, partially covered, until thoroughly heated through. Taste for seasoning. Add 1 to 2 teaspoons brown sugar if desired.
4. Stir in the cilantro leaves and serve warm, garnished with the tortilla chips.